Healthy, easy spinach artichoke dip that's also dairy-free and vegan. This is a copycat Houston's Restaurant spinach artichoke dip recipe! Options provided for this to be nut-free with no cashews, too.
In a 3 quart deep skillet, sauté the onions over medium-high heat until translucent. Add a tablespoon or two of water, as needed, if they start to stick.
1 sweet yellow onion
Add garlic and cook for 60 seconds
3 cloves garlic
Add bell pepper and and diced artichoke and cook for 3 minutes
½ red bell pepper, 14 ounces artichoke hearts
Add spinach in batches. Stir and add more until all the spinach is wilted and heated through.
Turn off heat and mix in the green onions, nutritional yeast and sour cream thoroughly. Taste the mixture at this point and adjust seasonings salt and pepper, as needed. Optional: add a dash of Cholula hot sauce.
3 green onions, 2 tablespoons nutritional yeast, ¾ cup vegan sour cream
Serve with toasted french bread, raw veggies or tortilla chips, salsa and extra sour cream.
¼ cup vegan sour cream, ½ cup tomato salsa, tortilla chips, toasted bread
Notes
If serving with baked tortilla chips, serve warm alongside salsa and vegan sour cream for the ultimate Houston's Restaurant experience. Vegan Sour Cream Options as Base: